I’ve been bemoaning the beginning of fall this year. The cold mornings, the early setting sun, and the falling leaves already have me dreaming of spring. But the food! Fall might have the best food of all the seasons.
I made this butternut squash soup the other night and wow! I am so glad that I made a double batch. My husband took one bite and declared it to be his favorite soup of all time. It’s a little sweet, but with a bit of a bite, and creamy and filling, but not overwhelmingly rich.
Both of my kids ate this and loved it! For the baby, it was helpful to put the cooled soup (without pumpkin seeds) into a reusable food pouch. It was still a mess, but it went better than trying to spoon feed her. And the soup is thick enough that she was able to scoop up most of what fell onto her shirt and high chair tray with her hands.
A few tips for the recipe itself:
- Actually weigh the squash at the store. If you don’t buy squash all the time, it might be hard to tell the difference between a “medium” and “large” squash. I only needed 2 large squash to double the recipe.
- Use a sharp knife. Maybe even sharpen it before you begin prep work.
- Remember to stick a knife in the squash and feel how soft it is before pulling it out of the oven. (I forgot and had to stick it back in for another 20 minutes. The time it was cooling out of the oven probably added 15-20 minutes to my cook time). If the squash is not soft, you won’t be able to scoop the flesh out of the skin.
- I used Better than Bouillon Organic Chicken Base (available for less from Thrive Market) for the chicken broth. Instead of preparing the broth and then adding it to the soup, I added all of the water and the bouillon base directly to the soup pot.
(1) Squash all prepped for the oven (2) Apples, onions, and sage leaves getting steamy on the stove top (3) Simmering the soup before blending it all together
This recipe took me about 3 hours start to finish, but it probably would have been a little quicker if I had remembered to test the squash before taking it out of the oven! So it’s not a great one to make on a busy weeknight, but it is a great meal to make ahead and freeze. I will definitely be making this recipe again, and since doubling the recipe really does not add extra work here, I will be making a double batch!
Get the recipe from Chowhound!
One thought on “Review: Roasted Butternut Squash Soup”
Pingback: Freezer Cooking for Baby #3 and My Postpartum Menu Plan (Part 3) | Three Cs Kitchen